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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread. Ingredients:
1 package (9 ounces) yellow cake mix |
1 package (8-1/2 ounces) corn bread/muffin mix |
2 eggs |
1/2 cup water |
1/3 cup 2% milk |
2 tablespoons canola oil |
Directions:
1. In a large bowl, combine the mixes. In a small bowl, combine the eggs, water, milk and oil. Stir into dry ingredients just until moistened.
2. Fill greased and floured muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Serve warm. Yield: 14 muffins.
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